Cumin Curry Pralines
Recipe
| Ingredients | Kg |
|---|---|
| Casa Cream UHT | 370 gr |
| Glucose syrup | 66 gr |
| Arabesque Milk 34% | 270 gr |
| Arabesque Dark 60% | 260 gr |
| Butter | 110 gr |
| Cumin | 12 gr |
| Maro I (almond paste) | 500 gr |
| Curry powder | 10 gr |
| Water | 110 gr |
Preparation
For the filling bring the curry and the water to a boil and then mix it Maro I (almond paste/marzipan).
For the ganache heat the whipping cream together with the cumin at 40°C and then let the mixture rest for one hour.
Heat both chocolates at 45°C.
Heat the cumin cream at 50°C, strain it and then add the glucose syrup.
Blend everything together until you get a smooth ganache.
Spray the molds with a coloured cocoa butter of your preference and then add the melted Arabesque Dark 60% chocolate.
Evenly cover the formed pralines with the filling and continue by pouring the ganache on top.
Finally, cover the pralines with the melted Arabesque Dark 60% chocolate.
The healthiest food is delicious.